Caribbean Jerk Chicken

Bold, smoky, and kissed with island spice, this jerk chicken is your new go-to for easy summer grilling—straight from a beach hut in Jamaica to your own backyard grill.

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Course: Main Dish

Cuisine: Jamaican

Keyword: backyard barbecue ideas, Caribbean-inspired meals, Fourth of July Menu, hot weather dinners, outdoor entertaining recipes, spicy dinner recipes, summer grilling recipes, tropical cookout food

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 562kcal

Author: Jennifer Locklin

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Ingredients

Jerk Marinade:

1 large white onion chopped
3 to 4 green onions chopped
2 teaspoons fresh thyme leaves or 1 teaspoon dried
2 Scotch bonnet peppers seeds removed for less heat
1 tablespoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon brown sugar
3 tablespoons soy sauce
2 tablespoons white vinegar
1 lime juiced
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
4 garlic cloves chopped
¼ cup orange juice

Chicken:

6 pounds chicken pieces bone-in, skin-on (legs, thighs, or a whole chicken cut into parts)

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Instructions

Prepare the Marinade

Add all marinade ingredients to a blender or food processor.
1 large white onion, 3 to 4 green onions, 2 teaspoons fresh thyme leaves, 2 Scotch bonnet peppers, 1 tablespoon allspice, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 tablespoon brown sugar, 3 tablespoons soy sauce, 2 tablespoons white vinegar, 1 lime, 2 tablespoons vegetable oil, 1 tablespoon grated fresh ginger, 4 garlic cloves, ¼ cup orange juice
Blend until smooth and thick. The mixture should be fragrant, with a spicy, slightly sweet aroma.

Marinate the Chicken

Wash the chicken pieces thoroughly under cool water and pat them dry with paper towels.
6 pounds chicken pieces
Place chicken in a large mixing bowl or a gallon-sized zip-top bag.
Pour the marinade over the chicken, ensuring every piece is fully coated.
Cover the bowl or seal the bag and refrigerate for at least 6 hours. For best flavor, marinate overnight, turning the chicken occasionally to redistribute the marinade.

Grill the Chicken

Preheat the grill to medium-high heat and lightly oil the grates.
Remove chicken from marinade, allowing excess to drip off.
Grill over indirect heat, turning occasionally to prevent burning, for about 35 to 45 minutes or until the chicken reaches an internal temperature of 165°F and the skin is nicely charred.
For added smoky flavor, toss soaked wood chips (like pimento wood or hickory) onto the hot coals or in a smoker box.

Notes

Bake the Chicken (Oven Method)

Preheat oven to 375°F.
Arrange marinated chicken on a rack in a roasting pan to allow heat to circulate evenly.
Bake for 40 to 45 minutes, or until the chicken is cooked through.
Finish by broiling for 3 to 5 minutes to crisp and lightly char the skin.

Substitutions:

Scotch bonnet peppers can be swapped with habaneros.
Orange juice can be replaced with pineapple juice or apple cider for a slightly different sweet-acidic balance.
If fresh ginger isn’t available, use 1 teaspoon ground ginger.

Storage:

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze cooked chicken in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating Tips:

Reheat gently in a 300°F oven until warmed through, or slice and serve cold in salads, wraps, or rice bowls for an easy next-day meal.

Serving Suggestions

Traditionally served with Jamaican rice and peas, fried plantains, or festival (a slightly sweet fried dough).
Cool things down with a side of coleslaw, fresh mango salsa, or cucumber salad.
Wash it all down with an ice-cold Red Stripe, tingling ginger beer, or pineapple soda.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.